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How to make creamy kheer for Sharad Purnima: secrets to preventing a runny consistency
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Aaj Tak
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How to make creamy kheer for Sharad Purnima: secrets to preventing a runny consistency

The night of Sharad Purnima, cold and illuminated by moonlight, brings not only the beauty of the sky but also a unique combination of health and tradition. This night, which is the full moon of the Ashwin month, is considered the brightest and most radiant of the year, which has deep scientific and religious foundations.

According to beliefs, on this night, the Moon, being full in all sixteen phases, pours out nectar, and to capture this elixir, kheer, made from milk and rice, is left outdoors under the moonlight overnight. It is believed that consuming this kheer grants the body healing properties and ensures excellent health for the entire year.

However, sometimes the kheer turns out too runny, or the rice remains uncooked. If you want to prepare a pure, creamy, and traditional kheer for your family on this special night, you should know the correct way to prepare it.

Ingredients

The following components are required for preparation: rice (¼ cup, fine basmati), milk (1 liter, whole), sugar (½ cup, to taste), dried fruits (2-3 tablespoons, chopped almonds, cashews, pistachios, and chiranga), ground cardamom (½ teaspoon), and saffron strands (8-10, soaked in milk).

Preparation Method

30-40 minutes before starting the cooking process, the basmati rice must be thoroughly washed and soaked in water. Soaked rice dissolves better and faster in milk, which contributes to achieving a thick kheer texture.

It is important to always use only whole milk; using skimmed or low-fat milk will result in a runny kheer that will not achieve a creamy consistency.

Cooking must take place exclusively over low or medium-low heat. The slower the milk simmers, the better its natural fatty component (mava) will form, and the tastier the kheer will be.

When the rice is completely cooked in the milk, gently mash a small amount of rice with a spoon or whisk. This will make the kheer even creamier and more uniform.

Sugar or brown sugar should only be added after the rice is completely cooked. If sugar is added at the beginning of the process, the rice will not soften properly, and the kheer's texture may deteriorate.

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Hyderabad Dalcha Recipe with Three Types of Beans and Zucchini, Served with Cumin Rice
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www.aajtak.in

Hyderabad Dalcha Recipe with Three Types of Beans and Zucchini, Served with Cumin Rice

If you are tired of usual legume dishes and want to try something spicier and tastier, you can prepare Hyderabad Dalcha. This dish, made from three types of beans, zucchini, and tamarind, pairs very well with rice or cumin rice. Below is a simple way to prepare this homemade dish.

Dal is an integral part of Indian cuisine and is often cooked daily. However, if you wish to diversify your diet, you can make Hyderabad Dalcha. This famous dish from Hyderabad is traditionally served with rice or cumin rice. It uses three types of legumes, zucchini, tomatoes, onions, and various spices.

The water from the tamarind gives the dish a slight sourness, which makes its taste even more special. Next, we will tell you how to prepare spicy and tangy Hyderabad Dalcha and what ingredients you will need for it.

For preparation, you will need: 300–400 grams of zucchini (peeled and cut into large pieces), ¼ cup of oil, 1 teaspoon of cumin seeds, 3–4 cloves, ½ teaspoon of black pepper, 2 green cardamom pods, 2 dried red chilies, 1 piece of cinnamon, 1 small onion (finely chopped), 1 tablespoon of ginger and garlic paste, 1 medium tomato (chopped), 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, ½ teaspoon of turmeric, ½ teaspoon of garam masala, salt to taste, ¼ cup of tamarind water, 2–3 green chilies (cut lengthwise), finely chopped green peas, and water as needed.

To begin, thoroughly wash the lentils, dal, and moong dal, then soak them in water for 30 minutes. After that, place the beans in a pressure cooker along with the large-cut onion, tomato, green peas, mint, turmeric, dry methi, salt, and about 3 cups of water. Close the pressure cooker lid and cook over medium heat until two whistles are heard. Then allow the pressure to release naturally.

Now peel the zucchini and cut it into quite large pieces; it is important that the pieces are not too small, as they will cook along with the dal.

Heat the oil in a pot. Add the cumin seeds and let them sizzle. Then add the cloves, black pepper, green cardamom, dried red chilies, and cinnamon. After that, add the finely chopped onion and fry until light golden brown. Add the ginger and garlic paste and cook for about 30–60 seconds to remove the raw smell.

Next, add the chopped tomato to the pot, along with the coriander powder, red chili powder, turmeric, garam masala, and salt to taste. Sauté the spices until the tomato softens. Then add the zucchini pieces and fry for 1–2 minutes. Pour in one cup of water, cover with a lid, and cook over medium heat for 6–7 minutes. Do not let the zucchini overcook, as it will cook with the dal.

When the zucchini is about half-cooked, add the prepared dal. Then stir in the tamarind water, sliced green chilies, and green peas. Cover the pot and cook over low or medium heat for about 10 minutes. This will allow the zucchini to become soft, and the flavor of the dal and spices to fully blend.

After the dalcha is ready, turn off the heat. Serve it hot with rice or cumin rice. This tangy and spicy dalcha will multiply the flavor of your meal.

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